Chicken in Chinese Style

Ingredients

• 175 g celery stalks (2 stalks)
• 150 g mung bean sprouts
• 170 g canned water chestnuts
• 1 large onion
• 1 Garlic clove
• 250 g chicken breast fillet (2 fillets)
• 2 tbsp Soy sauce
• 1 tsp Cornstarch
• 3 tbsp Rapeseed oil
• 150 ml poultry stock

Instructions

1. 1.

   Wash, trim and cut celery into diagonal pieces about 1 cm wide.

2. 2.

   Rinse mung bean sprouts with water chestnuts in a sieve and drain.

3. 3.

   Peel the onion and slice into thin strips. Peel the garlic and finely mince it.

4. 4.

   Wash the chicken, pat dry, slice into fine strips and mix in a bowl with 1 tsp soy sauce and cornstarch.

5. 5.

   Heat half of the oil in a wok over high heat. Stir‑fry celery and onion for 2 minutes.

6. 6.

   Add mung bean sprouts, water chestnuts and garlic; stir‑fry for another minute.

7. 7.

   Remove vegetables from the wok. Cook the chicken in the remaining hot oil for 2 minutes while stirring.

8. 8.

   Add the remaining soy sauce and stock to the wok.

9. 9.

   Return the vegetables, bring everything to a boil, simmer for 2 minutes over medium heat, then serve immediately.